Muhammara — Print Recipe — The Culinary Codex

A vibrant red pepper and walnut dip from Northern Lebanon seasoned with pomegranate molasses and Aleppo pepper. This smoky, sweet, and tangy spread is a jewel of the Lebanese mezze table.

Ingredients

4 large red bell peppers, roasted and peeled
150g walnuts, toasted
3 tablespoons pomegranate molasses
2 tablespoons olive oil
1 tablespoon Aleppo pepper flakes
50g breadcrumbs
1 teaspoon cumin
1 teaspoon salt
1 tablespoon lemon juice
Pita bread for serving

Instructions

1 Roast the red bell peppers over an open flame or under a broiler until the skins are completely charred and blackened, then steam them in a covered bowl for ten minutes.
2 Peel off the charred skins, remove the seeds and stems, and pat the roasted pepper flesh dry with paper towels to prevent the dip from being too watery.
3 Toast the walnuts in a dry skillet over medium heat for three to four minutes until fragrant and lightly golden, then let them cool completely.
4 Pulse the roasted peppers, toasted walnuts, breadcrumbs, pomegranate molasses, Aleppo pepper, cumin, lemon juice, and salt in a food processor until you have a thick, slightly chunky spread.
5 Transfer the muhammara to a shallow bowl, drizzle with olive oil, sprinkle with extra Aleppo pepper, and serve at room temperature with warm pita bread for dipping.

Did You Know?

Muhammara originated in the Syrian city of Aleppo and spread throughout the Levant, and its name simply means reddened in Arabic, referring to its striking crimson color.